Oatmeal Pancakes
Indulge in a cozy morning feast with these scrumptious cinnamon oat pancakes. These fluffy pancakes are filled with the goodness of oats and topped with a delightful cinnamon-infused butter, toasted walnuts, fresh bananas, plump currants, and a drizzle of warm maple syrup. Perfect for a leisurely weekend brunch with loved ones, this recipe offers a delightful twist to your typical pancake experience.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 2 tsp. ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup cake flour
- 1/2 cup quick-cooking rolled oats
- 3 Tbs. sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 2 1/2 cups buttermilk
- 5 Tbs. unsalted butter, melted, plus more for cooking
- 1 cup walnut pieces, toasted and chopped
- 2 bananas, peeled and thinly sliced
- 1/2 cup dried currants
- 2 cups maple syrup, heated
Instructions
- To make the cinnamon butter, in a small bowl, using a wooden spoon, stir together the butter and cinnamon until the cinnamon is evenly distributed. Place the mixture on a piece of waxed paper and fold the paper over to cover the butter. Roll the butter back and forth inside the paper to form a log about 3 inches long by 1 inch in diameter. Twist the ends of the paper and place the log in the freezer for 10 minutes to harden, or refrigerate for up to 24 hours.
- To make the pancakes, in a large bowl, whisk together the all-purpose flour, cake flour, oats, sugar, baking powder, baking soda and salt. In another bowl, whisk together the eggs, buttermilk and the 5 Tbs. melted butter until well combined. Add the egg mixture to the flour mixture and whisk until combined. Let the batter stand at room temperature for 10 minutes.
- Preheat an oven to 200ºF.
- Heat a nonstick fry pan or griddle over medium-high heat and brush lightly with butter. To form each pancake, fill a measuring pitcher with 1/3 cup of the batter and pour it onto the heated surface. It will spread into a round about 5 inches in diameter. Be careful not to crowd the pan. Cook until the edges are set and bubbles appear in the center of the pancake, about 2 minutes. Using a spatula, carefully flip the pancakes and cook on the other side until golden, about 1 minute more. Transfer the pancakes to a rimmed baking sheet and keep warm in the oven. Repeat with the remaining batter.
- To serve, put the walnuts, bananas and currants in separate small serving bowls. Pour the maple syrup into a warmed pitcher. Cut the cinnamon butter into slices 1/4 inch thick and arrange on a small plate or saucer. Place all the toppings on the table. Transfer the pancakes to a warmed platter and place on the table. Let guest build and top their own stack of pancakes. Serves 6.
Yield
Serves 6.
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